Arroz de Feijão
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Cooked red kidney beans — 340 g (12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Olive oil — 2 tbsp
- Bay leaf — 1
- Water or stock — 960 ml (32 fl oz)
- Salt — to taste
Method
- Heat the olive oil in a pot and sauté the onion and garlic until softened.
- Add the chopped tomato and bay leaf, and cook for 5–6 minutes until the tomato breaks down.
- Add the rice, stirring to coat.
- Add the water or stock and season with salt.
- Bring to a boil, then stir in the cooked beans.
- Cover and reduce to low heat, cooking for 18–20 minutes until the rice is tender.
Introduction: Rice simmered with red beans in a savoury tomato base, a comforting and hearty Portuguese side dish.
Cultural Background: Arroz de feijão is a beloved staple across Portuguese households, its simple combination of rice and beans making it a satisfying, affordable accompaniment to many main dishes.
Tips: Check the rice near the end and add a splash more water if it looks dry before it's fully cooked. Cook the tomato base thoroughly before adding rice, as this builds the dish's savoury depth.
Variations: Add a piece of chouriço for extra flavour and heartiness. Adjust the bean quantity to preference.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: What is this dish typically served with?
A: Grilled meats or fish, as a substantial, satisfying side.
Q: Can this be made vegetarian?
A: Yes, it's naturally vegetarian as written, using vegetable stock if preferred over water.
- Rice — 370 g (13 oz)
- Cooked red kidney beans — 340 g (12 oz)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Olive oil — 2 tbsp
- Bay leaf — 1
- Water or stock — 960 ml (32 fl oz)
- Salt — to taste
Please log in to leave a comment.